Pickled Egg Appetizer With Blue Moon Wheat Ale Recipes

PURPLE PICKLED EGGS

Steps:

• 1. Hard-boil eggs and peel. Place eggs in a deep container that seals such as a gallon jar (I use a gallon glass jar with a wide mouth opening and lid).
• 2. Carefully open cans of beets and pour beet juice in a separate bowl.
• 3. Drop beets on top of peeled eggs in jar/container. This will hold down the eggs.
• 4. Measure the beet juice from the 3 cans of beets and carefully pour juice into a good size saucepan.
• 5. To the beet juice, add equal parts of white sugar and white vinegar (ie. 2 c beet juice, 2 c sugar, 2 c white vinegar; do not use apple cider vinegar, it changes the flavor completely).
• 6. Heat beet juice, sugar, and vinegar until it almost is ready to boil. Stir occasionally to ensure sugar dissolves.
• 7. Remove juice mixture when ready to boil and carefully pour hot mixture over beets and eggs.
• 8. Do not stir until the mixture is totally cooled down. This allows the weight of beets to hold eggs down and keeps them immersed in the hot beet juice mixture.
• 9. I let my eggs sit overnight before I stir them. You do not need to refrigerate these eggs because the vinegar pickles them. They will keep for 2 weeks.
• 10. I make my purple pickled eggs 3 days before I will need them to ensure a good pickling and a deep purple color. The longer they pickle, the better they are!
• 11. EXTRA TIP: These eggs make a great sandwich with some mayonnaise, salt, and pepper.
• 12. REMEMBER: Always use equal parts of beet juice, white sugar, and white vinegar.

BLUE MOON SANDWICHES

Steps:

• Mix all ingredients and chill. Trim crusts from white or whole wheat bread and spread with mixture. Cut into three strips for sandwiches. Can also be molded and served with crackers or melba toast rounds.

PICKLED EGG APPETIZER WITH BLUE MOON WHEAT ALE

Steps:

• In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
• Divide salad on serving plates.
• Place 2-sliced pickled eggs, 2-slices liverwurst and 6-Kalamata olives and 6-Marinated Mushrooms on salad plates.
• Season eggs and liverwurst with fine sea salt and fresh cracked black pepper.
• Spread Sweet and Spicy Bavarian Mustard over liverwurst.
• Serve with Blue Moon Belgian Wheat Ale.
• Garnish plates with Fresh Parsley Sprigs.
• Chef's Note: *Hengstenberg Sweet and Spicy Bavarian Mustard.

PICKLED EGG APPETIZER WITH PUMPKIN ALE

Steps:

• In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
• Divide salad on serving plates.
• Place 2-sliced pickled eggs, 2-slices Bauernwurst and 4 baby dill pickle slices on salad.
• Season Bauernwurst with fine sea salt and fresh cracked black pepper.
• Spread Sweet Dark Mustard over Bauernwurst.
• Serve with a Cold Shock Top Pumpkin Ale.
• Garnish plates with Fresh Parsley Sprigs.
• *Chef's Note: Bauernwurst is a German Farmer's Sausage.

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

RUSSIAN PICKLED MUSHROOMS

Steps:

• In a small saucepan, combine all ingredients, except for the mushrooms.
• Bring to a boil over medium heat and cook for 3 minutes.
• Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
• Chill several hours or overnight to blend flavors.
• Serve cold.
• Preparation and cooking time does not include flavor blending time.

ITALIAN PICKLED MUSHROOMS

Steps:

• Combine lemon juice and water in a large pot.
• Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
• Drain off liquid.
• Place herbs and mushrooms, garlic and bay in clean hot jars.
• Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
• Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

PICKLED EGG APPETIZER WITH ORANGE WHEAT BEER

Steps:

• In a bowl whisk olive oil, lemon juice, salt and pepper. Add baby spinach and toss lightly to coat.
• Divide salad on serving plates.
• Place 2-sliced pickled eggs, 2-slices Andouille Spicy Sausage and 4 baby dill pickle slices on salad.
• Season Andouille Spicy Sausage with fine sea salt and fresh cracked black pepper.
• Spread Creole mustard over Andouille Spicy Sausage.
• Serve with Hanger 24 Orange Wheat Beer.
• Garnish plates with Fresh Parsley Sprigs.

BLUE MOON

Steps:

• Combine ingredients in a blender and whirl until smooth.
• Pour into a martini glass and garnish the rim with a slice of orange to resemble a full moon.

PICKLED EGGS

Steps:

• Pour the beet juice into a medium-size pot. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick. Place the pot over a medium heat for 8 minutes, stirring occasionally.
• Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
• Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid. Pour the liquid and beets into the container with the eggs. Store the container in the refrigerator for approximately 5 days before eating.